Fresh Produce Retail Service - Potatoes - AUSVEG · Fresh Produce Retail Service - Potatoes Gina...

Fresh Produce Retail Service - Potatoes

Gina Cowart Horticulture Australia

Limited

Project Number: PT02041

danikah

Stamp

PT02041 This report is published by Horticulture Australia Ltd to pass on information concerning horticultural research and development undertaken for the potato industry. The research contained in this report was funded by Horticulture Australia Ltd with the financial support of the potato industry. All expressions of opinion are not to be regarded as expressing the opinion of Horticulture Australia Ltd or any authority of the Australian Government. The Company and the Australian Government accept no responsibility for any of the opinions or the accuracy of the information contained in this report and readers should rely upon their own enquiries in making decisions concerning their own interests. ISBN 0 7341 0727 7 Published and distributed by: Horticultural Australia Ltd Level 1 50 Carrington Street Sydney NSW 2000 Telephone: (02) 8295 2300 Fax: (02) 8295 2399 E-Mail: [email protected] © Copyright 2003

Fresh Potato Program

2002- 2003

HAL Project PT02041

2

IMPORTANT NOTE

This report contains sensitive information relating to key retailing groups in Queensland, New South Wales, Victoria, South Australia and Western Australia. Due to its sensitive, comparative, and confidential nature, it is designed for internal use only. It is not designed for disclosure to any retailers as it may not be an accurate measure of a groups’ overall performance, but simply a snapshot of the few stores by which they were represented over the period. It does however provide the Fresh Potato Industry and HAL with some very useful insights, trends and a starting point from which to build.

3

HAL Project Number PT02041 Program/Project Leader Gina Cowart Purpose of Report To provide benchmarking data on the quality

and handling procedures of fresh potatoes at retail for project PT02015, Supply chain-handling systems for premium potatoes.

Acknowledgment We would like to acknowledge the Fresh Potato

Industry and Adrian Dahlenburg for providing HAL with the opportunity to deliver its retail services to them.

All expressions of opinions are not to be regarded as expressing the opinion of the Horticulture Australia. The Company accepts no responsibility for any of the opinions or the accuracy of the information contained in this report and readers should rely upon their own inquiries in making decisions concerning their own interests.

Date of the Report August 2003

4

TABLE OF CONTENTS

Page

Media Summary

a. Key components of the project 5 b. Industry significance of the project 5

c. Time & Event Schedule 6

Conclusions/ Recommendation 6 The FPRS Fresh Potato Program

a. Introduction 8 b. Method & Materials 8

Quantitative Results 11 Survey Form Appendix A Potato Retail Survey Guide Appendix B Get Fresh! Tips Appendix C

5

MEDIA SUMMARY Key Components of the Project 1. To collect quality and handling information of fresh potatoes at retail. 2. To educate retail staff on correct handling, storage, and display practices

recommended by Fresh Potato Industry. 3. To educate retail staff (and through them to consumers) the variances in

product characteristics. The FPRS Potato Program was initiated to assist Adrian Dahlenburg in benchmarking the quality of potatoes at retail relating to mechanical damage, storage and handling practices of retail staff. The information gathered in this project will be reviewed with other supply chain data gathered in project PT02015 to provide new technology recommendations for supply chain handling and packaging for fresh market potatoes. These recommendations will be communicated to industry via publications and a series of national seminars. The national retail support program involved approximately 1000 stores over the two cycle campaign and included a cross section of Woolworths, Coles, Franklins, Independent supermarkets and specialist fruit retailers. The Retail Development Officers (RDOs) conducted store visits to collect information, communicate several key messages (as set in the objectives of each month), and distributed Get Fresh! Tips. Industry Significance of the Project • A bank of data and qualitative information which will be used in project

PT02015 • Qualitative observations and recommendations by RDOs • Increased knowledge of fresh produce retail staff in regard to fresh

potatoes, their characteristics and varieties • Improved product storage and handling at the retail level • Improved quality of product on display • Increased profile of fresh potatoes in retail outlets • Better quality fresh potatoes available to the consumer

6

Time & Event Schedule

Program Timetable

Cycle Date Activity 1 November/ December Store Visits Get Fresh! Tips Monthly Report 2 February Store Visits Get Fresh! Tips

Monthly Report CONCLUSIONS & RECOMMENDATIONS The recommendations and conclusions included in this report are from RDO observations and discussions with retail staff and consumers in-store.

• Nearly all stores check fresh potato product quality only when product is being put out on display and not when product is received.

• Most stores are aware of greening and try to shut off lights over the display at night or cover stock up at night with rubber mats, but this doesn’t always occur due to staff shortage or disinterest. Some stores however only cover product on retail display. Some stores have taken out bulbs above the display but potato displays are still getting light from surrounding fittings.

• Condensation and dampness were a large issue due to high outside temperature. In this instance, some stores were storing fresh washed potatoes in refrigeration. Industry could encourage new research into developing larger weight bags that minimise moisture content for washed and unwashed potatoes.

• Many stores display improper signage with the variety. This is due to lack of product knowledge or inadequate amount of staff in the fresh produce department. Retail staff education on potato varieties and usage and easy-to-move point of sale is recommended.

• Handlers of product need to be educated that potatoes are not a “hard line” and should be treated with care to prevent bruising and damage. It is recommended that this message be printed on packaging.

• It was difficult to locate Packed On and Use By dates on packaging. A standard could be set by industry for Packed On dates. There was a

7

problem with pre-packs coming in close to Use By Date, which means product only has a couple of days at normal price.

• There were many instances where product was still good eating quality beyond Use By date.

• A large portion of independents pack their own pre-pack potatoes which did not have Use By date, uses or nutritional information.

• There was positive feedback on the purple 2kg bags because this was seen to adequately block light and prevent greening and breakdown.

• The use of black plastic bags for transport, especially for washed potatoes, was seen as effective in slowing greening.

• Some stores have difficulty in keeping bags face up to block light due to customer handling.

• Consumers have the perception that sub-standard quality and damaged potatoes get packaged into opaque pre-packs. Messages should be conveyed to consumer to counteract this perception and improved packing practices could be implemented and promoted at retail.

• There were instances where stores promote a loose variety, but the large bagged product seems to suffer since it doesn’t move as quickly and product breaks down. This needs to be managed by planning for specials through purchasing strategy.

• Wider displays with single layers prevent substantial damage of product and allow for easier rotation.

8

THE FPRS FRESH POTATO PROGRAM

Introduction From Cycle1 – Cycle2, Horticulture Australia ran a Fresh Produce Retail Service Program for the Fresh Potato Industry nationally. The RDOs visited approximately 1000 stores over the two cycle campaign. On each store visit the RDO would meet with the Fresh Produce Manager and his/her staff to discuss and assess the main quality and merchandising issues associated with fresh market potatoes. The aims of the program were: ♦ Establish a databank on the quality, storage and handling of fresh

potatoes in retail stores. ♦ Improve the merchandising, handling, rotation, storage and buying

strategies for fresh potatoes at retail level. ♦ Build upon the existing relationships with retailers. ♦ Establish quality feedback in regard to all retail-related issues. ♦ Provide timely reporting of all issues. Method & Material There were 7 (RDOs) carrying out the work in the metropolitan and surrounding areas in Queensland, New South Wales, Victoria, South Australia and Western Australia. These representatives are experienced fresh produce specialists who are employed by HAL on a part-time basis and come from horticultural, marketing and merchandising backgrounds. This national retail support program involved a cross section of Woolworths, Coles, Franklins, Action, Independent supermarkets and specialist fruit retailers. During each month’s visit, the RDOs executed the following objectives: ♦ Analysis of fresh potatoes on display ♦ Imparting product knowledge (via face to face visit and the Get Fresh!

Tips that were left behind with each Produce Manager). ♦ Developing relationships with the Fresh Produce Manager and staff on

behalf of the fresh potato industry

9

Analysis of fresh potatoes on display This was done by doing a test sample selection by evaluating 2-3 different lines in each store depending on store size. Test samples were targeted in the following priority:

♦ High sales volume lines ♦ Washed and brushed pre-packs ♦ Loose washed

RDOs avoided sampling the same variety and types in the one store presented in different ways, i.e. loose vs pre-packed 2.5kg vs 5 kg pre-packs. In loose varieties, a sample size of 10 tubers was randomly selected from all depths and areas of the display to ensure an even representation of the display. In packaged varieties, the RDOs randomly selected a single bag and selected a sample size of 10 potatoes from that bag. Once the potato selection occurred, a scoring sheet was completed for each sample. The product analysis involved the RDOs recording information on the following criteria:

• Produce Manager availability • Product Receival • Product storage • Packed or loose • Price • Bag type (if applicable) • Packer information (when available) • Best by/Use by date (when available) • Display information • Sprouting • Skinning • Texture • Surface Defects/Damage • Rot • Condensation & Dampness • Brightness

A training session was held in Sydney by Adrian Dahlenburg with the RDOs to impart product knowledge on the potato varieties and forms of defects and damage seen in retail stores. A training guide was provided by Mr. Dahlenburg and product samples were reviewed. Store visits were made by the group to trial the surveys and test calibration amongst the RDOs. The RDOs involved were Christine Tierney (QLD), Benjamin Webb and Joe Calarco (NSW), Rose Christmass and Karen Peterson (VIC), Ivana Fedele (SA) and Fiona Houston (WA).

10

At the end of the cycle, survey forms were tabulated for quantitative results and a teleconference was held at the end of each cycle to report findings from RDO observations made in-store. Imparting product knowledge Get Fresh! Tips were designed by FPRS Manager with consultation from the potato industry and distributed by the RDOs to fresh produce staff and managers. Because retail staff do not receive much product training, the Get Fresh! are popular items and help strengthen support for the product. Get Fresh! Topics – November/ December 02, Cycle 1

• Check quality on arrival • Regrade any bags that dropped or damaged • Ensure good inventory & rotation – first in, first out • Storage • Handling potatoes • Greening • What to do when a rotten potato is found in a bag

Get Fresh! Topics – February 03, Cycle 2

• Types of mechanical damage • What consumers want • Potato characteristics (variety, physical description, strengths, end use) • Healthy potatoes

The RDOs reinforced these messages with face to face discussions with produce staff. Developing relationships with the Fresh Produce Manager and staff Providing product support to retail staff helps to strengthen relations between retail and industry. It assists in bridging the gap along the supply chain. When issues arise in-store, the RDOs encourage retail staff to contact their buyer, or retail staff contact store/ area managers in an attempt to rectify or praise actions seen in store. RDOs are also able to report problems back to industry which may relate to a particular supplier. This are all actions taken to ensure the consumer will have a favourable and flavourable eating experience with the product a repeat purchase. The WA RDO was in contact with the WA Marketing Board to assist in their retail support and provide feedback on observations seen in store. The FPRS Manager contacted Mauratis and Costas to notify them of the FPRS and supply chain projects to ensure all stakeholders were informed.

11

QUANTITATIVE RESULTS Time Periods

Period Week 1 Week 2 Week 3 Week 4 Cycle 01 18-24 Nov 25 Nov-1 Dec 2-8 Dec 9-15 Dec Cycle 02 3-9 Feb 10-16 Feb 17-23 Feb 24 Feb-2 Mar Number of Stores Visited by State (e.g. 148 stores were visited in NSW in Cycle 1)

Period NSW QLD SA VIC WA Total

Cycle 01 128 79 67 134 64 472Cycle 02 125 77 66 129 58 455National 253 156 133 263 122 927

All data collected in store was processed by Market Pulse and reports were also generated by Market Pulse. Raw data was provided in electronic format to Adrian Dahlenburg for further analysis. To receive a copy of the raw data, please email Gina Cowart at [email protected].

HAL Potato ReportHAL Potato Report

December 2002December 2002

Product Manager AvailableBy State

46.5 51.9

83.3

63.6 63.5

53.5 48.1

16.7

36.4 36.5

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

ota

l Sam

ple

Yes No

Other Staff AvailableBy State

96.8

75.9 74.282.6 84.1

3.2

24.1 25.817.4 15.9

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

ota

l Sam

ple

Yes No

Contents

• Store Handling• State• Style / Pack

Store Handling

Receival of Potatoes (vehicle)By State

90.8

51.439.1

88.5

11.9

1.7

20.3

6.3

4.6

59.3

6.7

27

40.6

6.2

28.8

0.8 1.414.1

0.8

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

ota

l Sam

ple

Refrigerated transport Insulated vanCovered truck Open truck

Receival of PotatoesBy State

87.5 92.1

65.1

89.2 83.1

11.7 5.3

30.2

10 15.32.6 4.8 0.8 1.70.8

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

ota

l Sam

ple

Distribution Centre Wholesale Market Packing Shed Other

Quality CheckedBy State

78.4 79.7

55.4

8.5

21.6

100

20.3

44.6

91.5

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

ota

l Sam

ple

Yes No

Temperature CheckedBy State

4.323.4

8.8

95.7 100

76.6

10091.2

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

ota

l Sam

ple

Yes No

Storage PlaceBy State

9.2 13

73

1.5 1.6

90 87

23.8

92.4 98.4

0.8 3.2 6.1

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

ota

l Sam

ple

Coolroom General storage areaAll potatoes directly to display

Storage LightBy State

50

20.8

73.455.4

96.7

50

79.2

26.644.6

3.30.8 3.2 6.1

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

ota

l Sam

ple

Kept in dark Not All potatoes directly to display

Price Per KilogramBy State (Average)

2.64

4.14

2.86

1.76

2.86

0.000.501.001.502.002.503.003.504.004.505.00

NSW QLD SA VIC WA

State

Pric

e pe

r ki

lo (

$)

Wave 1

Skinning By State

28.6

0.3

37.6 30.7 35.5

40.6

52.7

38.5 52.4 41.4

25.2

27.1

22.616.9

18

5.619.9

1.4 0 5.1

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

ota

l Sam

ple

Mature Intact Slight Severe

TextureBy State

61.4

23.1

73.6

36.1

62.7

29.9

70

15.7

55.9

23.4

7.6 6.9 10.4 812

1.1 0 0.3 0 1.8

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

ota

l Sam

ple

Very Hard Firm Soft Very Soft

Surface Defects & DamageBy State

2.9 4.5 2.0 4.80.31.4

7.7

37.329.2

0.27.7

15.77.8

3.2 4.3

20.7

44.7

14.5

71.1

10.8

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

ota

l Sam

ple

Fresh High Fresh Low Aged High Aged Low


1.4 3.2 0.6 0.0 3.04.6

20.7

2.7 2.3 5.93.9 3.2 1.7 0.1 2.510.9

20.912.3

4.7 7.8

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

ota

l Sam

ple

Diseased High Diseased Low Bruising High Bruising Low

Rotting / DefectsBy State

3.8

38.6 36.6

2.510.511

32.4

52.7

13.5

2.40

102030405060708090

100

NSW QLD SA VIC WA

State

% T

ota

l Sam

ple

Rotting Defects

Bag TypeBy Style / Pack

43.8 39.3

45.344

2.414.3

1.20.93.31.24.2

0102030405060708090

100

Washed / Prepacked Brushed / Prepacked

State

% T

ota

l Sam

ple

Ventilated clear plastic Ventilated colour plasticNon ventilated clear plastic Non ventilated colour plasticNet bag Paper bagCarton Other

Display ExposureBy State

14.74.8

20.9

52

33

85.395.2

79.1

48

67

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

ota

l Sam

ple

Shaded from direct light Direct light exposure

Display TemperatureBy State

1.6 0.5 0.5

100 100 98.4 99.5 99.5

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

ota

l Sam

ple

Refrigerated Store temp.

SproutingBy State

7.7 4.3 10.6 10.4

31.1

92.3 95.7 89.4 89.6

68.9

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

ota

l Sam

ple

Sprouting Not

Appearance of BagBy Style / Pack

3.513.3

96.586.7

0102030405060708090

100


State

% T

ota

l Sam

ple

Dirty / Muddy Not

CondensationBy State

31.7

58.3

35.418.3

37.3

68.3

41.7

64.681.7

62.7

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

ota

l Sam

ple

Condensation Not

DampnessBy State

4.1 6 3.3

51.7

27.828

81

38.3

38.6

61.162

18.3

38.3

4.1

6.7

1.411.1 4 0.8

13.3

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

ota

l Sam

ple

No Dry Damp Free Moisture Water droplets

BrightnessBy State

49.4

24.8

62.4

39.123.3

34.3

19.3

33.3

55.9

20

12.1

37.9

3.4 5

32.2

4.217.9

0.9

24.4

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

ota

l Sam

ple

Fresh with surface sheen Fresh but no surface sheenSlightly dull in appearance Strong darkening

Style / Pack

Price Per KilogramBy Style / Pack (Average)

2.93

2.18

3.28

2.68

0.000.501.001.502.002.503.003.504.004.505.00

Washed / Loose Washed /Prepacked

Brushed / Loose Brushed /Prepacked

Style / Pack

Pric

e pe

r ki

lo (

$)

Wave 1

Skinning By Style / Pack

28.9 26.2 20.6 21.7

44.2 46.8 51.1 55.8

21.2 22.3 21.518.7

5.7 4.6 6.9 3.8

0102030405060708090

100



State

% T

ota

l Sam

ple


TextureBy Style / Pack

50.259.8

30.751.3

40.431

58.8

42.8

8.8 8.1 10.1 4.90.6 1.1 0.3 1

0102030405060708090

100



State

% T

otal

Sam

ple


Surface Defects & DamageBy Style / Pack

2.9 3.0 4.7 3.5

14.1 15.719.9

7.77.1 6.5 7.6 11.2

34.9 35.5

52.9

29.1

0102030405060708090

100



Style / Pack

% T

otal

Sam

ple



1.5 1.7 0.9 0.46.7 4.3 7.8 4.32.3 2.4 2.0 1.7

10.6 10.0 9.9 12.4

0102030405060708090

100



Style / Pack

% T

otal

Sam

ple


Rotting / DefectsBy Style / Pack

15.48.9

14.69.4

20.314.7

19.611.9

0102030405060708090

100

Washed /Loose

Washed /Prepacked

Brushed /Loose

Brushed /Prepacked

Style / Pack

% T

otal

Sam

ple

Rotting Defects


43.8 39.3

45.344

1.20.93.3

2.4

1.24.214.3

0102030405060708090

100


State

% T

ota

l Sam

ple


Display ExposureBy Style / Pack

26.2 25.8 30.4 28.4

73.8 74.2 69.6 71.6

0102030405060708090

100



State

% T

ota

l Sam

ple


Display TemperatureBy Style / Pack

0.5 0.3 0.2

99.5 99.7 99.8 100

0102030405060708090

100



State

% T

ota

l Sam

ple


SproutingBy Style / Pack

11.4 14.7 8.7 13.8

88.6 85.3 91.3 86.2

0102030405060708090

100



State

% T

ota

l Sam

ple

Sprouting Not


3.513.3

96.586.7

0102030405060708090

100


State

% T

ota

l Sam

ple

Dirty / Muddy Not

CondensationBy Style / Pack

38.224.3

61.875.7

0102030405060708090

100


State

% T

ota

l Sam

ple

Condensation Not

DampnessBy Style / Pack

1 2.6

48.761

38.3

35.1

75 1.3

0102030405060708090

100


State

% T

ota

l Sam

ple


BrightnessBy Style / Pack

38.8 41.5

35.8 29.2

16.6 18.6

8.8 10.8

0102030405060708090

100

Washed / Loose Washed / Prepacked

State

% T

ota

l Sam

ple

Fresh with surface sheen Fresh but no surface sheenSlightly dull in appearance Strong darkening

HAL Potato ReportHAL Potato Report

March 2003March 2003

Product Manager AvailableBy State

74

4461 59 66

26

5639 41 34

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

ota

l Sam

ple

Yes No

Other Staff AvailableBy State

9382 85 80

89

718 15 20

11

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

ota

l Sam

ple

Yes No

Contents

• State• Style / Pack

Price Per KilogramBy State (Average)

2.61

3.49

2.171.80

2.23

0.000.501.001.502.002.503.003.504.004.505.00

NSW QLD SA VIC WA

State

Pric

e pe

r ki

lo (

$)

Wave 2

Skinning By State

37

17 18

39

33

55

68 61

43

26

31

15 21 13

413

5

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

otal

Sam

ple


TextureBy State

74

14

77

44

70

22

73

16

49

20

312 7 7 102

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

otal

Sam

ple



0 1 2 1 00 2

60

19

06

33

4 2 3

17

35

21

50

11

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

otal

Sam

ple



1

16

3 0 12

19

0 2

12

16

0 0 17

117 7

3

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

otal

Sam

ple


Rotting / DefectsBy State

4

26

14

0 36

17 19

7 4

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

otal

Sam

ple

Rotting Defects


40 39

5643

1

3

1

1

637

0102030405060708090

100


State

% T

ota

l Sam

ple


Display ExposureBy State

20

2

4863

32

80

98

5237

68

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

ota

l Sam

ple


Display TemperatureBy State

1 1

100 100 99 100 99

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

ota

l Sam

ple


SproutingBy State

9 153 1

23

91 8597 99

77

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

ota

l Sam

ple

Sprouting Not


5

23

95

77

0102030405060708090

100


State

% T

ota

l Sam

ple

Dirty / Muddy Not

CondensationBy State

4461

35

1021

5639

65

9079

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

ota

l Sam

ple

Condensation Not

DampnessBy State

2 5 5

59

29 44

89

47

33

4938

9

37

3

49

414 19

2 3

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

ota

l Sam

ple


BrightnessBy State

54

10

46 45

25

27

21

45 51

18

11

29

8 4

25

9

40

1

32

0102030405060708090

100

NSW QLD SA VIC WA

State

% T

ota

l Sam

ple

Fresh with surface sheen Fresh but no surface sheen

Slightly dull in appearance Strong darkening

Style / Pack

Price Per KilogramBy Style / Pack (Average)

2.36 2.382.71 2.71

0.000.501.001.502.002.503.003.504.004.505.00



State

Pric

e pe

r ki

lo (

$)

Wave 2

Skinning By Style / Pack

25 23 1826

51 49 51 42

19 22 24 26

4 5 7 5

0102030405060708090

100



State

% T

ota

l Sam

ple


TextureBy Style / Pack

60 61

4049

32 31

4944

8 7 9 61

0102030405060708090

100



State

% T

ota

l Sam

ple



0 0 1 0

147

144

9 1015 11

24 21

32 29

0102030405060708090

100



Style / Pack

% T

ota

l Sam

ple



4 5 6 47 10 8 71 2 2 2

7 81

7

0102030405060708090

100



Style / Pack

% T

ota

l Sam

ple


Rotting / DefectsBy Style / Pack

8 8 12 810 8 11 8

0102030405060708090

100

Washed /Loose

Washed /Prepacked

Brushed /Loose

Brushed /Prepacked

Style / Pack

% T

ota

l Sam

ple

Rotting Defects


40 39

5643

1

3

1

1

637

0102030405060708090

100


State

% T

ota

l Sam

ple


Display ExposureBy Style / Pack

33 3724 30

67 6376 70

0102030405060708090

100



State

% T

ota

l Sam

ple


Display TemperatureBy Style / Pack

1

100 100 100 99

0102030405060708090

100



State

% T

ota

l Sam

ple

Refrigerated Store temp

SproutingBy Style / Pack

11 15 9 10

89 85 91 90

0102030405060708090

100



State

% T

ota

l Sam

ple

Sprouting Not


5

23

95

77

0102030405060708090

100


State

% T

ota

l Sam

ple

Dirty / Muddy Not

CondensationBy Style / Pack

3343

6757

0102030405060708090

100


State

% T

ota

l Sam

ple

Condensation Not

DampnessBy Style / Pack

2 3

56 58

33 31

5 24 7

0102030405060708090

100


State

% T

ota

l Sam

ple


BrightnessBy Style / Pack

3628

2828

1721

19 23

0102030405060708090

100

Washed / Loose Washed / Prepacked

State

% T

ota

l Sam

ple

Fresh with surface sheen Fresh but no surface sheen

Slightly dull in appearance Strong darkening

Q # Question Answer RDO Comment

1 Date info

STORE HANDLING - Speak with Retail StaffThe following 9 questions should only be completed ONCE per site

2 Was the Produce Manager Available? Yes 1No 0

3 Were other retail staff available? Yes 1No 0

4 Potatoes are normally received at Refrigerated transport infothe retail store by: Insulated van (not refrigerated)

Covered truckOpen truck

OtherN/A

5 Potatoes are normally received Distribution Centre infoat the retail store from: Wholesale Market

Packing ShedProducer

OtherN/A

6 Are potatoes quality checked on Yes 1receival at the store? No 0

N/A

7 Are potato temperatures taken Yes 1on receival at the store? No 0

N/A

8 Where are potatoes stored between Coolroom inforeceival and placing on display? General storage areaturn into yes/no question All potatoes directly to display

N/A

9 Are potatoes covered to keep Yes 2in the dark during storage? No 1

N/A

10 Comments info

VARIETY ONE

11 What is the variety of Potato? general

12 What was the Style? Washed infoBrushed/Dirty

Other

13 Pack Type Loose infoPrepacked

14 What is the sample size? generalIf loose, sample size =10, if bagged sample size = no. in bag.

15 What is the price? general

16 What is the bag type? Ventilated clear plastic infoVentilated colour plastic

Non ventilated clear plasticNon ventilated colour plastic

Net BagPaper Bag

CartonOther

17 What is the Packer name? general

18 Where is the Packer location? general

19 What is the Batch No./Code general

20 Best by/ Use by date general

21 Display Exposure Shaded from direct Light 1Direct Light Exposure 0

22 Display Temperature Refrigerated 1Store Temp 0

23 Sprouting Yes 0No 1

How many potatoes in the sample size have these indicated degrees of Skinning?Should add up to sample size.

24 Mature info25 Intact26 Slight27 Severe

How many potatoes have these Textures?Should add up to sample size

28 Very Hard info29 Firm30 Soft31 Very Soft

32 Number of potatoes in sample size generalrotting or breaking down

Surface Defects and DamageNumber in sample that show the following characteristics

33 Fresh High general34 Fresh Low35 Aged High36 Aged Low37 Diseased High38 Diseased Low39 Bruising High40 Bruising Low

41 How many in sample size have physical defects? general

Following three questions, for Bagged Potatoes Only42 Is the Appearance of the Bag Dirty/Muddy inside? Yes 0

No 1N/A

43 Is Condensation present in bag? Yes 0No 1N/A

44 Dampness - Physically touch potatoes to test. No 5Dry 4

Damp 3Free Moisture 2Water droplets 1

N/A

Following question is for Washed Potatoes Only45 Brightness Fresh with surface sheen 4

Fresh but no surface sheen 3Slightly dull in appearance 2

Strong darkening 1N/A

VARIETY TWO



Other






Net BagPaper Bag

CartonOther

















No 1N/A




N/A




VARIETY THREE



Other






Net BagPaper Bag

CartonOther

















No 1N/A




N/A




1

Potato Retail Survey Guidelines

Test Sample Selection

1. Evaluate 4 different lines in each store.

2. Target test samples in the following priority:

• High sales volume lines.

• Washed and brushed pre-packs. • Loose washed.

Avoid sampling the same variety and types in the one store presented in different

ways, ie. Loose vs pre-packed 2.5kg vs 5 kg pre-packs.

Tuber Selection • Loose: Select 20 random tubers from the display. Be sure to select tubers from

all depths and areas of the display to ensure an even representation of the

display.

• Packaged: Randomly select a single bag sample, open the bag and count the total

number of tubers present. Buy the smallest size bag for similar samples.

Once potato selection has occurred, complete the scoring sheet for each sample.

2

NOTES ON DATA SHEET Packer Information • Packer information will be present on packaged potatoes, but loose potato

information may have to be obtained from the stores fruit and vegetable manager

or bulk bags/cartons in the storage area.

Display Location • From a visual impact point of view is the display prominent in its positioning or

mixed in with the other fruit and vegetables displayed.

Score Explanation

Prime If the display is a central and a strong focus in the fruit and vegetable

area.

Normal If the display is easily located, but surrounded by other produce.

Poor If the display is mixed with other produce and difficult to locate.

Display Exposure • As potatoes turn green when exposed to light, the exposure of the potatoes to

strong light needs to be noted.

• For pre-packed potatoes, are they displayed with the opaque (labelled) side of

the bag facing up or are the tubers exposed to the light through clear packaging?

Sweating/Moisture in Pre-packs • Tuber dampness at opening:

Score Explanation

Dry Absolutely dry to touch.

Damp A wet sensation can be felt when touched.

Free moisture A moisture film is visible.

Water droplets Water droplets are visibly obvious.

3

Brightness This photo series may be useful in determining scores in the categories:

Fresh with surface sheen Fresh but no surface sheen slightly dull surface

Dull appearance Strong darkening

Sprouting • If there is evidence that the tubers have sprouted, but the sprouts are now dry

/dead or have been cut off give the sample a ‘Yes’ score with no estimate of the

length.

Greening

General greening Localised greening

4

Texture • Assess by holding the tuber in the palm of your hand and pressing into it with the

tips of your fingers.

Score Explanation

Very hard No indentation is made when pressed hard.

Firm Slight give in the tuber when pressed.

Soft An indentation remains after pressing on flesh.

Very soft Flesh is very spongy and the visual sign of shrivelling is evident.

Breakdown • Any signs of soft or mushy spots should be scored as a ‘Yes’.

These are photos of some typical rots. Soft rots are often first evident as darkening

and softening around the lenticels. Often rots will be much less developed than in

these photos.

Stem-end rot Fusarium rot Phoma rot

Surface Damage and Defects • Some tubers may have more than one defect and should be scored in each

relevant category in the table.

• The fresh vs aged damage categories are designed to try and separate damage

occurred in-store compared to that occurring in the field or at the packing shed.

• Any fresh damage exposing the flesh of the tuber can be classified as fresh if the

exposed flesh is moist and damp. Aged damage will have dry flesh and be

coloured white from dried starch at the damage site.

5

This photo series may be useful in determining scores in the categories:

Bruise

(A bruise is displayed as a dark discolouration under the skin that can be associated with cracking)

Examples of Damage

Shatter bruise Cut Splitting

Thumbnail crack

Examples of Physical Defects

Malformation Growth crack Enlarged lenticels

6

Examples of Diseased Tubers

Rhizoctonia Silver scurf Black dot

Common scab ( ) Powdery scab

Skin russeting ( )

Skinning Explanation for skinning scores:

Score Explanation

Mature Firm, well formed and intact skin.

Intact Soft-skin with no peeling or skin loss

Slight Slight evidence of skin loss, not easily peeled from the tuber.

Severe Large selection of skin easily peeled off the tuber.

Slight skinning

Get Fresh!Potatoes

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N O V E M B E R/ D E C E M B E R 2 0 0 2 - C Y C L E 1

produce information for improved quality and salessales

Check Quality on Arrival

Fresh Potatoes Fresh Potatoes Fresh Potatoes Fresh Potatoes Fresh Potatoes are subject to quality lossat all stages of the supply chain, but presenta-tion of an attractive product to the final con-sumer at retail is essential. A wide range ofdifferent potato varieties and styles are readilyavailable to consumers throughout the year.

A quality check of potatoes as they arrive atretail helps to identify where qualitylosses may be occurring and allowsthem to be addressed. Apart fromthe actual quality of the tubers,the conditions under which theyarrive should be checked eg. theproduct temperature and thecondition of the packaging.

Mechanical damage, which includes bruisingand cracks or cuts, can result from mishandlingof bags of potatoes is not only a problem initself, but can also allow rots to develop intubers. This can be a particular problem inprepacks, where the defects may not be noticeduntil the consumer uses the product at homeand is dissatisfied with the purchase.

Store potatoes in a dark, wellventilated place at 4-10oC.

Potatoes should always be stored in adark place, to prevent both

greening and increased levelsof toxic compounds.However, dark conditionsalone will not prevent tubers

from sprouting.

Short term storagetemperatures at retail stores

between 4oC and store temperatureare generally sufficient to maintainthe quality of mature potatoes.

For washed immature potatoes withsoft skins, storage at less than 10oC willbe beneficial in preserving quality.

Prolonged storage (more than 1week) of potatoes at less than 7oCwill convert tuber starch intosugars, which means they willdiscolour when cooked, particularlyby deep frying.

Overheating of potatoes during storagecan lead to water loss and shrivelling;particularly in those with skin woundsand will also accelerate thedevelopment of any rots andbreakdown if susceptible.

Potato stocks should be placed on display in theorder in which they were received. This should

prevent a build up of older potatoes which are morelikely to lose quality through sprouting or shrivelling

(which can occur despite correct storage.)

Regrade any bags that aredropped or damaged

EnsurEnsurEnsurEnsurEnsure Good Ine Good Ine Good Ine Good Ine Good Invvvvventorentorentorentorentory & Rotationy & Rotationy & Rotationy & Rotationy & Rotation– First In, First Out– First In, First Out– First In, First Out– First In, First Out– First In, First Out

StorageStorageStorageStorageStorage

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Get Fresh!

NSW Joe Calarco 0414 431 257VIC Karen Peterson 0412 444 652VIC Rose Christmass 0412 380 006QLD Christine Tierney 0411 276 156SA Ivana Fedele 0422 889 491

For further information contact your localFresh Produce Retail Officer:

or contact Gina Cowart on ph: 02 8295 2300.

○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○

Greening is probably the greatest threatto potato quality in retail displays.Unfortunately, the white fluorescentlights found in most retail stores areamong the worst possible for causinggreening. Displaying potatoes under yellowor green light or covering the stock toblock light is very beneficial – but ofcourse these aren’t always possible. Also,soil on brushed potatoes tends to hidegreening rather than prevent it.

TRY THIS:

DO NODO NODO NODO NODO NOT HANDLE COLD POT HANDLE COLD POT HANDLE COLD POT HANDLE COLD POT HANDLE COLD POTTTTTAAAAATTTTTOESOESOESOESOES

Refrigerated potatoes should not be moveddirectly into the retail display, which may be ataround 20oC. Such a sudden temperatureincrease can increase their susceptibility tocracking and splitting when handled. Hencecare in moving potatoes from refrigeratedstorage to a warming area or onto the retaildisplay is necessary to not damage the potatoes.Ideally, potato temperatures should beincreased in stages. Cold potatoes arealso more susceptible to bruising, andmay sweat if placed onto retaildisplays.

What to do when a rotten potatois found in a bag?

If a rotting potato is found in a prepack bag, orbulk bag, carton then....

Handling PotatoesHandling PotatoesHandling PotatoesHandling PotatoesHandling PotatoesHANDLE POHANDLE POHANDLE POHANDLE POHANDLE POTTTTTAAAAATTTTTOES COES COES COES COES CAREFULLAREFULLAREFULLAREFULLAREFULLYYYYY

Potatoes are often treated as they were rocksor objects that don’t require care. This isincorrect. A potato is a living product until it iscooked and needs to be handled very carefullyif it is to reach the consumer as a safe, highquality product. Potatoes can bruise easily, butthe damage may not be immediately evident. Tominimise bruising, potatoes should never beallowed to drop more than 15cm. In a retailstore, there should be no need for potatoes tobe dropped from damaging heights. Potatoesthat fall from a display to the floor should bediscarded.

Greening

Limit the size of the display to about ahalf-day’s sale to reduce exposure tolight and elevated temperatures. Thiswill help reduce wastage.

Rotate stock in display with olderpotatoes placed on top – “retail readycartons” can help improve stockrotation.Remove poor quality stock whenever itis detected.

1. Remove the rotten tuber and discard;2. Clean and check any adjacent tubers for

soft spots;3. If in a prepack, replace the discarded tuber

with one of similar size, type and variety;4. Move stock quickly – it is possibly a sign of

pending greater problems;

.....consider unpacking prepacks to loose sell,this will dry the tubers and reduce rot growthand infection rates.

NSW Benjamin Webb 0421 475 290

WA Fiona Houston 0407 901 406

Get Fresh!PotatoesF E B R U A R Y 2 0 0 3 - C Y C L E 2

produce information for improved quality and salessales

Types of Mechanical DamageThe first stage in reducing damage is knowingwhat to look for and the possible causes.

in potatoes occurs as a result ofimpacts (i.e drops, knocks orcollisions). Blackspot bruising isnot usually fully visible untiltubers are peeled and the areaof bruising can be small, sometimesonly a few millimetres in diameter. The colour ofthe bruises varies from black or dark blue-greyto brown, but the edges of the bruise are notusually clear-cut. Discolouration may takeseveral days after impact but usuallyappears within 18 hours, or even faster at highertemperatures.

Pressure bruise occurs when storagepiles are too deep, putting excessive pressureon the lowest tubers. Pressure bruise symp-toms are similar to blackspot bruising; however:

Skinning, splits, cuts and cracksare all visible on the outside of potatoes. Theyexpose the flesh of the potato, allowing water lossand the entry of disease micro-organisms (bacte-ria and fungi).

§ Water loss in storage, even through fine“hair” cracks, may be important, andskinning/scuffs on immature potatoes canalso result in high water evaporation.

§ Large cuts, cracks and splits caused by ma-chinery may penetrate deep into the tuber,causing severe water loss and disease suchas rots.

§ The discolouration of the skin showsthrough the skin beneath flattened,softened and indented patches.

§ Pressure bruises are dark brown toblack in colour with distinct edges.

Blackspot (or bluespot) bruise

Pressure bruising is made worse by highstorage temperatures and low humidity andoften the centre of the bruise dries andshrinks, leaving a hollow cavity and is madeworse. (Graeme Thomson & AndrewHenderson, 1997)

Rotation and proper handling will helpminimise the occurrence and developmentof mechanical damage and will keep thecustomers satisfied with the tuberspurchased in your store.

§ The skin usually remains intact and damageis located within 15mm of the surface.

What ConsumersWant

The findings from a consumer researchproject by Creative Dialogue mirrorthose done by the British PotatoCouncil, that consumers:

§ Want to know more aboutvarieties

§ Want more recipes§ Believe that the health benefits are

understated§ Want specific meals for occasions§ Want potatoes that are quick and

easy to cook§ Want a wider choice of potatoes –

fresh and processed

So if you have the opportunity, talk toyour customers about potatoes and alltheir wonderful uses and varieties!

Get Fresh!

NSW Joe Calarco 0414 431 257VIC Karen Peterson 0412 444 652VIC Rose Christmass 0412 380 006QLD Christine Tierney 0411 276 156SA Ivana Fedele 0422 889 491

For further information contact your localFresh Produce Retail Officer:

or contact Gina Cowart on ph: 02 8295 2300.

NSW Benjamin Webb 0421 475 290

WA Fiona Houston 0407 901 406

Healthy Potatoes§ No potato contains fat.§ A 100g potato contains only about 335kJ (80

calories) – it is the ways in whichpotatoes are often prepared which give themthe reputation of being fattening.

§ All potatoes are a good source of vitamin Cand contribute dietary fibre.

§ Potatoes are one of the most filling foods.§ There are many interesting ways to prepare

potatoes without making them less healthy.

Potato CharacteristicsVariety Tuber Type Strenghts Boil Bake Micro Fry Salads

WHITE FLESH VARIETIESColiban oblong, white Excellent skin colour; heat tolerance; high yield ++ ++ ++ + +

Crystal oblong, white Excellent skin colour and sheen; high yield ++ ++ ++ + +Exton round, white Good skin colour; reliable high yields, Good for

boiling mashing, salads, dry baking and roasting + ++ ++ + +

Nadine oval - round Excellent for salads and microwave, fries black ++ ++ ++ - +Sebago oblong, white Good appearance, reliable high yield

++ +++ ++ ++ +

YELLOW FLESH VARIEITESDesiree oblong, red Attractive light yellow flesh; good flavour; high

yield, good for potato salads and stews - ++ ++ + +++

Nicola oblong - long Excellent for salads, good for boiling, baking, and roasting

+ ++ ++ + ++

Patrones long yellow Excellent for salads, good for boiling and frying + ++ ++ + ++Spunta long yellow Good for boiling, salads, baking and roasting + ++ ++ + ++RED SKIN VARIETIESBison round, red Excellent red colour and shape + + + - +Desiree oblong, red Attractive light yellow flesh; good flavour; high yield

- ++ ++ + +++

Pontiac round, red Excellent boiling quality, high yields +++ ++ +++ - ++Ruby Lou oblong, red Excellent smooth red skin; resistant to shatter

crack++ ++ +++ + ++

NOVELTY VARIETIESBinjte oblong-long Excellent for potato salads, good to boil or mash ++ ++ ++ + +++Kipfler long-oval Excellet for salads, good for roasting and boiling + +++ ++ + +++Pink Fir Apple long, light pink

skinExcellent for salads, has a trace of an apple -type flavour

+ ++ ++ + +++

Purple Congo long, knobby Purple flesh; good for baking, astringent taste + + + + +++Red La Soda round, red Good red skin colour; high yields ++ ++ ++ + +++Toolangi Delight round White flesh; excellent for boiling/ mashing, good

for salads, baking, roasting+++ ++ ++ + +++

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